Oakman Inns & Restaurants today confirmed that all 15 pubs in its estate have been awarded the highest possible status of Three Stars from The Sustainable Restaurant Association (SRA).
Oakman Inns is only the second pub group to achieve three-star status and join the ranks of restaurateurs such as Raymond Blanc, Rick Stein, Hugh Fearnley-Whittingstall, Thomasina Miers, and Antonio Carluccio, all of whose restaurant companies have achieved the accolade.
The rating is based on an holistic assessment of each business, covering 14 key-areas that consider best sustainability practice under the headings of society, sourcing and environment.
The judges commented on the comprehensive employee induction and training programmes that include developing skills in, for example, wine and cellar management, as well as graduate and management training programmes.
They also praised Oakman Inns for providing customers with healthier options by offering smaller portion sizes at a reduced cost and healthier cooking methods, such as steaming.
Oakman’s chef director, Ross Pike, said: “We’re developing more supply lines to support the work we already do in sourcing food products that meet our free range, fair-trade, local and/or seasonal requirements. It’s those standards we set that our customers have come to expect.”